Pastry Chef De Partie

About the role

The Pastry Chef De Partie ensures smooth and efficient operation of the pastry galley on a cruise ship, overseeing daily production, quality and presentation of desserts for the onboard menus.

Key responsibilities

• Control daily pastry galley operations according to company policies.
• Direct, coach, support, supervise and evaluate pastry team performance.
• Produce, quality‑check and present pastry and dessert assortments for daily menus.
• Prepare production forecasts and record leftovers to control waste and food costs.
• Supervise pastry and dessert display set‑up in various buffets.
• Ensure compliance with United States Public Health rules and shipboard inspections.
• Manage cleaning schedules and equipment care.
• Handle requisition and transport of items from main stores to the pastry galley.
• Maintain recipe standards, yields and daily production recaps.
• Ensure team punctuality, uniform standards and personal hygiene.

Required profile

• Minimum two years’ experience as a Pastry Chef De Partie in an upscale hotel, resort, cruise ship or convention banqueting service.
• Strong management, communication, problem‑solving and decision‑making skills in a multicultural environment.
• Superior customer service, team‑building and conflict‑resolution abilities.
• Knowledge of personalized service principles and guest satisfaction evaluation.
• Planning, coaching, organizing, staffing, controlling and evaluating competencies.
• Intermediate computer software proficiency.
• Understanding of basic accounting principles.

Required skills

• Computer software (intermediate level)
• Basic accounting principles